I've adapted this a bit from Ina Garten's recipe, mainly because I wanted to use Gruyere instead, and it makes a very large amount of vinaigrette. I halved it here since I didn't want as much left over- and you'll still have a good amount remaining. It keeps well for a few days in the fridge, and tastes amazing on steamed green beans.
~5 cups thinly sliced celery (on the bias), about 2
bunches, with leaves
1/2 cup toasted walnuts
1/2 cup shaved Gruyere
salt and pepper
for the vinaigrette:
juice of 2 small lemons
zest of one lemon
~1/4 cup extra virgin olive oil (you may want to add
more, since this is very lemony)
1 shallot, minced
1/2 tsp celery seed
1/2 tsp kosher salt
pinch of pepper
Whisk together all the ingredients for the vinaigrette and set aside. Add the celery to a large bowl and season with a pinch of salt and pepper. Add about 1/2 of the vinaigrette and toss well. Cover with plastic wrap and keep in fridge for at least 1 hour before serving to allow flavors to marry.
When serving, give the salad a final toss, taste for seasoning and adjust accordingly. Top with toasted nuts and cheese.
Recipe adapted from Barefoot Contessa's Celery and Parmesan Salad